I was asking because a friend of mine was interested in this program:
Swiss chard is hardly "plastic food", and yes, it does come in quite a color variety. (I like the kind with red veins in green leaves). It's related to beet greens, and just as nutritious. They are NOT collards, which are related to cabbage and broccoli. Totally different plant.
SLW, your mother probably cooked greens too long; most of our mothers did that with most vegetables. I dice the Swiss chard and saute it lightly with garlic, in olive oil; it's wonderful as a bedding for roasted fish, and looks lovely on the plate.
|« Previous Thread | Next Thread »|